Season the fish with Worcestershire sauce and lemon juice as well as sea salt and white pepper.

Dip in all-purpose flour and place in the hot but not smoking hot pan. Pan sear the fish on both sides about 3 minutes. With a fork you must be able to move the meat off the bone, then you know it is done - remember it is a flat fish and will cook fast. So do this last minute before serving. Remove the fish onto a large plate. Discard the oil, add into the hot pan 1 tablespoon butter, in the moment the butter turns brown add ½ teaspoon chopped parsley and juice from ½ lemon, poor over the sole. Serve with boiled parsley potato and fresh vegetables.

Note: If the sole is only gutted, you can use this trick to take the skin off very easily. Dip the tail in boiling water for 5 seconds, you will see the skin lifting of the tail bone, with a rag grab the skin and pull tours the head, repeat with both sides. If desired, cut with a scissor the side bones off, as well as the head.